Baby in Bloom Cookies
Baby in Bloom Cookies are little bites of happiness, packed with soft, chewy texture and gentle, sweet flavors that everyone loves. These cookies are perfect for kids and adults alike,…
Tip: save now, cook later.Baby in Bloom Cookies are little bites of happiness, packed with soft, chewy texture and gentle, sweet flavors that everyone loves. These cookies are perfect for kids and adults alike, with a tender crumb and just the right amount of sweetness. They feel like a warm hug in cookie form!
I love making these cookies when I want something simple but special. They’re easy to mix, bake, and share, and I always find myself sneaking a couple right out of the oven while they’re still soft and warm. My tip is to not overbake them so they stay extra tender, just like they’re supposed to be.
These cookies are perfect for sharing with little ones during snack time or bringing to a casual get-together where everyone will appreciate a sweet treat without any fuss. I often package them up in a cute little box or wrap them in parchment paper tied with a ribbon—it’s a simple way to make them feel like a thoughtful gift from the heart.
Key Ingredients & Substitutions
All-purpose flour: This is the base that gives structure to your cookies. If you want a softer cookie, you can try cake flour instead, but they might spread more.
Unsalted butter: It adds flavor and tenderness. Make sure it’s softened, not melted. If dairy-free, you can use a vegan butter substitute, but texture may change slightly.
Almond extract: This is optional but gives a nice nutty hint that pairs well with vanilla. You can skip it or use a little extra vanilla if you don’t have it.
Royal icing ingredients: Meringue powder is key to getting that stiff, pipeable icing without using raw egg whites. If you can’t find it, pasteurized egg whites work but handle carefully.
Gel food coloring: Use gel over liquid for brighter colors without thinning icing. If you want natural colors, try beet powder for pink or spinach powder for green.
How to Get Smooth Royal Icing for Beautiful Cookie Decorating?
Making royal icing with the right texture is the trick to clean, detailed cookie designs. Follow these steps for success:
- Mix powdered sugar, meringue powder, and warm water well in a bowl.
- Beat on high speed for 7-10 minutes until stiff peaks form.
- Adjust water a bit if your icing is too thick (add a teaspoon at a time) or powdered sugar if too thin.
- Divide and color the icing using gel food colors; knead the color well for even shades.
- Use a piping bag with fine tips for details, and thicker icing for flooding areas.
- Let each layer dry slightly before adding new layers to avoid colors running together.
I find patience here really pays off. Taking your time with layering and drying results in crisp, clean details that look lovely on these baby-themed cookies.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately and avoiding lumps.
- Electric mixer – makes creaming butter and sugar easy and helps whip royal icing to stiff peaks.
- Rolling pin – to roll dough evenly to 1/4 inch thickness for uniform baking.
- Cookie cutters (baby and flower shapes) – these fun shapes fit the theme and make cutting quick.
- Baking sheets lined with parchment paper – prevents cookies from sticking and helps with even baking.
- Wire cooling racks – cool cookies fully before decorating to keep icing smooth.
- Piping bags and assorted tips – perfect for detailed icing work and creating floral designs.
- Small bowls for coloring icing – to separate and mix gel colors easily without mess.
Flavor Variations & Add-Ins
- Add finely chopped lemon zest to dough for a fresh citrus note that brightens the cookies.
- Substitute almond extract with orange or lavender extract for a different but soft floral flavor.
- Mix mini chocolate chips into dough for a sweet surprise inside, great for kids.
- Add edible glitter or colored sanding sugar on wet icing for an extra sparkle at celebrations.
Baby in Bloom Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the Royal Icing:
- 4 cups powdered sugar
- 3 tbsp meringue powder
- 9-10 tbsp warm water
- Gel food coloring (pink, white, yellow, green, peach/nude tones)
- Edible gold or yellow pearl sprinkles for flower centers
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the cookie dough, 1 hour to chill the dough, 10 minutes baking time per batch, plus time to decorate the cookies with royal icing. Plan on several hours or overnight for the icing to dry properly before serving or storing.
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract if using, and mix well. Gradually add dry ingredients, mixing until dough forms.
2. Chill the Dough:
Divide the dough into two portions, flatten into discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This helps the dough firm up so it’s easier to roll out.
3. Roll and Cut Cookies:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use baby-shaped, flower-shaped, bonnet, onesie, watering can, or flower-themed cookie cutters to cut shapes. Place cut cookies on parchment-lined baking sheets.
4. Bake Cookies:
Bake cookies for 8-10 minutes or until the edges just begin to turn golden. Remove from oven and cool completely on wire racks before decorating.
5. Prepare Royal Icing:
In a large bowl, combine powdered sugar, meringue powder, and warm water. Beat on high speed for 7-10 minutes until stiff peaks form. Adjust by adding more water or powdered sugar to get the right piping consistency. Divide the icing into small bowls and color with gel food coloring in pinks, white, yellow, green, peach/nude for skin tones, and floral colors.
6. Decorate Cookies:
For flower cookies, pipe pink and white petals and add yellow edible pearls in the centers. For baby shapes, pipe a smooth nude or peach colored face and limbs, then add eyes and mouth details with a fine tip. Use floral patterns for baby clothes. For watering cans and bonnets, apply pastel pink base and create a soft watercolor floral effect by blending pastel colors on the icing surface. Let each icing layer dry slightly before adding details.
7. Dry and Serve:
Allow decorated cookies to dry thoroughly for several hours or overnight to set the icing. Store in an airtight container to keep fresh until ready to serve.
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the cookie dough discs wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before rolling and cutting to maintain texture.
What Can I Substitute for Meringue Powder in Royal Icing?
If you don’t have meringue powder, you can use pasteurized egg whites, but be sure to use fresh, high-quality eggs and handle carefully to avoid any food safety issues.
How Should I Store Decorated Cookies?
Store fully dried decorated cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking and decoration damage.
Can I Adjust the Flavor of the Cookies?
Definitely! Try adding lemon zest or swapping almond extract for vanilla or lavender extract to customize the flavor to your liking.
